Pastry Chef at Lavender Hotel

Minimum Requirements

• Certificate, Diploma, or Degree in Pastry & Baking, Culinary Arts, or Food Production (Pastry option) from a recognized institution.
• Minimum of 3 years proven experience in a hotel, restaurant, or commercial bakery environment. 
• Strong practical knowledge of pastry and baking production including:
• Cakes and celebration cakes
• Breads and breakfast pastries
• Cookies, muffins, tarts, pies, and choux pastry
• Hot and cold desserts, creams, custards, and fillings
• Ability to execute basic cake decoration, piping, icing, and dessert presentation. 
• Valid Food Handlers Certificate.
• Good knowledge of food safety, hygiene standards, and HACCP principles.
• Ability to work with standardized recipes and maintain consistency.
• Strong time management skills and ability to work under pressure.
• Willingness to work early mornings, weekends, and public holidays.
• Physically fit and able to work long standing hours.
• Good communication skills and ability to work well within a kitchen team.
• High standards of personal hygiene, grooming, and professional conduct.

Additional Expectations

• Ability to control food wastage and handle ingredients responsibly. Knowledge of proper equipment handling and kitchen safety.
• Understanding of stock rotation (FIFO) and basic cost control. Respect for kitchen hierarchy and hotel SOPs.